Dice the garlic, onion, carrot and celery and saute in a hot oiled pan.

Once the vegetables have softened add chopped zucchini and tomato, stir through.

Drain and toss in the butter beans and stir.

Fresh from the garden, chilli, basil and kale.

Mix in the canned tomatoes and stir until it bubbles.

Turn the heat right down and add seasoning, fresh herbs and the diced chilli.

Leave on a low heat until the tomato sauce has thickened.

Serve as desired.

NOTE: This recipe can be altered to use any beans, I often use chickpeas or 4 mix beans.
For today's recipe I used basil, parsley, chilli's and kale from my garden but you can use any herbs on hand.
Will last in the fridge for 1 week.